Eggs Benedict with Avocado Hollandaise

Introduction

Get ready to elevate your brunch game with a twist on a timeless classic: Eggs Benedict with Avocado Hollandaise! This dish is pure luxury on a plate. Imagine perfectly poached eggs, nestled on toasted English muffins and warm ham, all drenched in a vibrant, creamy, and utterly delicious avocado hollandaise sauce. It’s a flavor explosion that feels incredibly special.

You might think Eggs Benedict is complicated, but I promise you, this version is surprisingly easy. Our Avocado Hollandaise comes together in minutes with a blender. No fussing with temperamental egg yolks or constant whisking! Poaching eggs can seem daunting, but with my simple tips, you’ll be a pro in no time.

So, clear your schedule for a delightful kitchen adventure. This recipe is perfect for impressing guests, celebrating a special occasion, or simply treating yourself to a gourmet breakfast. Let’s create something truly amazing together!

Cooking Time & Prep Time

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

Small tip: To make cooking even quicker, measure out all your ingredients before you start. This “mise en place” approach saves time and stress!

Ingredients

Makes 4 servings

For the Avocado Hollandaise:

• 1 large ripe avocado, halved and pitted
• 1/4 cup fresh lemon juice (from about 1 lemon)
• 1/4 cup hot water
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• Pinch of black pepper
• Pinch of cayenne pepper (optional, for a subtle warmth)

For the Poached Eggs:

• 8 large fresh eggs (2 per serving)
• 2 tablespoons white vinegar (optional, helps whites set)
• Salt for seasoning the poaching water

For Assembly:

• 4 English muffins, split and toasted
• 8 slices cooked ham or Canadian bacon, warmed

For Garnish:

• Fresh chives, finely chopped
• Extra pinch of cayenne pepper or paprika (optional)

Step-by-Step Instructions

1. Step 1: Prepare the Avocado Hollandaise

   Scoop the creamy flesh from the ripe avocado into a blender. Add the fresh lemon juice, hot water, olive oil, salt, black pepper, and the optional cayenne pepper. Blend everything until the sauce is incredibly smooth and velvety. It should be thick enough to cling to a spoon. Taste and adjust the seasonings to your liking. Set the sauce aside.

   Small tip: Use a very ripe avocado for the creamiest, lump-free sauce. If it’s a bit stiff, add another tablespoon of hot water.

2. Step 2: Warm the Ham or Canadian Bacon

   Place the slices of ham or Canadian bacon in a skillet over medium heat. Cook them for 1-2 minutes on each side, just until they are lightly warmed through and slightly browned. You can also warm them quickly in the microwave or under a broiler. Transfer the warmed ham to a plate and keep it warm.

   Small tip: Don’t overcook the ham; you want it tender, not crispy, to complement the soft egg.

3. Step 3: Toast the English Muffins

   Split your English muffins in half using a fork to create those lovely nooks and crannies. Toast them in your toaster, under the broiler, or in a dry skillet until they are golden brown and slightly crisp. This provides a perfect sturdy base for your Eggs Benedict. Arrange the toasted muffin halves on your serving plates.

   Small tip: Timing is key! Toast the muffins just before assembly so they are warm and fresh.

4. Step 4: Prepare